Binding: Paperback Dewey Decimal Number: 641 EAN: 9780688143565 ISBN: 0688143563 Label: William Morrow Cookbooks Manufacturer: William Morrow Cookbooks Number Of Items: 1 Number Of Pages: 368 Publication Date: October 25, 1995 Publisher: William Morrow Cookbooks Release Date: October 25, 1995 Sales Rank: 237430 Studio: William Morrow Cookbooks
Product DescriptionHow can a good cook become a great cook? It's all in the detailsBecoming a Good Cook Means Learning Principles that Will Last You a Lifetime in the Kitchen; With Simply French, You Will Never Cook The Same Way Again.
Knowing when to season and how
Appreciating the simple process of reducing a sauce
Allowing meats and poultry to rest so they release maximum flavor
The simple art of straining a sauce for a refined condensed flavor
Knowing why dried herbs are no substitute for fresh
In Simply French acclaimed food critic and best-selling author of Trattoria Patricia Wells works side by side with award-winning French chef Joel Robuchon to distill the best of the French table for the American cook. Among the 125 exciting recipes youll find in Simply French are Potatoes ''Chanteduc,'' a perfect Roast Chicken, Beef Tenderloin Roasted in Herb-Infused Salt Crust, Marbleized Chocolate Wafers, and Cinnamon-Chocolate Mousse.
What Others Say
Literal Interpretation
Patricia Wells writes about Joel Robuchon as if he were a deity and, contrary to her usually populist use-what-works approach, urges the reader to follow the recipes to a tee: use the same ingredients, use the same techniques, follow a literal interpretation of the recipes, straight from the horse's mouth. I was richly rewarded for my effort, the interpretation of the classical dishes some of the best I have ever had. I made the leek and potato soup, a spring vegetable soup, a dish in which thin ribbons of zucchini are wrapped around shrimp and then sauteed in olive oil with chantarelle mushrooms, the baked tomatoes, salmon over a bed of buttery cabbage and the scallops baked in butter. The proportions make for an incredibly satisfying outcome, ... Read More
Joel Robuchon is the master
There will never be a chef like this one! His Jamin restaurant in Paris was a masterpiece. His food second to none. The book is good but occasionally some of Patricia Wells lack of experince comments come through. (she has no professional culinary training) Some ingredients, seafood , we cannot get here in the US so why give us the recipes???? None the less, this is a good book.
Classic Addition to the Understanding of Fine Food
This third book by food journalist and teacher, Patricia Wells is a presentation of the Cuisine of Joel Robuchon, who is, next to Paul Bocuse, the best known French chef alive today. As Bocuse appears to have retired, the book touts Robuchon as the best working chef in France.
I am always suspicious of a book's quality when I can't find something new or remarkable to me in the first few pages. I had no such problems with Simply French. The depth of insight into fine cooking from Robuchon was easily equal to some of the best I have seen from Thomas Keller, Jeremiah Tower, and Richard Olney. Robuchon's contribution to the words `simple' and `French' together is an emphasis on a style of cooking which preserves and enhances the flavors of each ... Read More
If I could have only one cookbook
I'm a professional private chef with an international clientelle. Simply French is more than just a cookbook, it's a way of life. Its all about paying attention to details.
The book is worth every penny just to read the interview with Patricia Wells; and Joel Robuchons' thoughts in the introduction. I've been re-reading just these two sections for over ten years now and am continuosly inspired.
The photographs are amazing, even frameable. One in particular I have removed and used as a cover shot for my private notebook. Its of a bottle of wine, a piece of cheese and loaf of bread. But oh..... what wine, cheese and bread! I always look at that picture to remind me whats its all about.
Destined to be a Classic Indeed
Being a huge Iron Chef fan sent me on a search for a Joel Robuchon cookbook about a week ago. I have never been more pleased with a cookbook selection as this one. My husband who was lucky enough to eat several meals that Robuchon had cooked while traveling in Paris says the recipes certainly live up to his taste. The meal that I cooked my husband has moved to the best meal I have ever fixed for him.
